Recipe To Make Beef Jerky[Recipe]

This type of beef jerky recipe is made from ground meat and formed into strips using a jerky gun, patty press, rolling pin, sausage stuffer or by hand. Trim all fat and membrane from the meat and grind 90-95% lean meat through a 3/8" grinding plate (coarse plate). Thoroughly mix the seasoning with the meat using the manufacturer’s recommended amount. Hi Mountains seasoning chart shown below. Now add the cure to the cold water (1/2 cup water per 1 lb. of meat), this will reduce shrinkage and provide a better mixing of the cure with you meat. Place in a plastic pan, zip lock bag or stainless steel container. Do not use an aluminum container. Refrigerate the meat at 38 - 40°F for 8 to 12 hours. Seasoning and cure mixes are formulated to penetrate the meat at a given rate, usually 1/4" per 24 hours. With ground meat the seasonings and cure can penetrate faster than with whole muscle, hence the shorter curing time. Regrind through a 1/8" grinding plate and form into strips by hand, patty press, stuffer, rolling pin or by using a jerky gun which is the easiest. Remove from refrigerator and choose a cooking or drying method below.

Strips of meat:

In this Beef Jerky Recipe, layering is the traditional method of preparing beef jerky using cure and seasonings in a dry mixture. Trim all fat and membrane from the meat. Slice meat in 1/4" thick strips using a sharp knife and cutting board (our jerky board and knife kits do this easily). Combine seasoning and cure together per the manufactures mixing instructions, then sprinkle both sides of the strips with the seasoning and cure mixture. Layer the meat in a plastic pan, zip lock bag or stainless steel container. Do not use an aluminum container.Uncured Method – Using seasoning as directed. No cure needed but storage time will be reduced and higher cooking temperature must be used (above 160°F). Refrigerate the meat at 38 - 40°F for 24 to 48 hours. Seasoning and cure mixes are formulated to penetrate the meat at a given rate, usually 1/4" per 24 hours. If your strips are thicker than 1/4" you will have to increase your curing time accordingly. Remove from refrigerator and choose a cooking or drying method below.

Drying Beef Jerky:

Dehydrator: Follow your dehydrator instructions. Again, beef jerky does not have to be cooked so hard you can't chew it. Test often.

Oven: Place foil or pan on bottom of oven to catch drippings. Lay the strips on the oven racks, making sure there is air between each piece (our Jerky Screen are perfect here). Place in oven for 1 to 1 ¼ hours at 200°F with the oven door open just a crack. Taste the jerky frequently. When the jerky is cooked to your liking, stop cooking. The jerky is made with cure and seasoning so it does not have to be dry to the point where you can't chew it like store bought beef jerky. Remember to taste often while cooking or smoking.

Smokehouse: Here again, all home smokers are different in size, wall thickness, location (inside/outside), temperature, wind, heat source, etc. This is where you need to experiment. We recommend smoking the beef jerky at 200°F for 2 ½ hours with smoke on; however, if your smoker will not reach 200°F, leave the product in longer – but do not smoke for more than 3 hours until you have tasted the first batch.

DO NOT OVER COOK – DO NOT OVER SMOKE!! Too much smoke can produce an "off" flavor.

After smoking/cooking and before storing, always pat dry, leaving your jerky free of excess grease. This will prevent spoilage as well.

Storage: Refrigerate after smoking or cooking until ready to eat. For extended storage place beef jerky in small packages in the freezer or use a vacuum sealer.

These measurements are recommended by the manufacturer and it is best to follow the directions on your first batch. Then experiment after that to better suit your taste if needed. These beef jerky making instructions are generalized so be sure to follow the package instructions you get with your specific product. Have fun and enjoy making homemade beef jerky!